Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 12 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 1 1/2 cups self-raising flour
- 1 cup caster sugar
- 125grams unsalted butter, melted
- 1tablespoons vanilla bean paste
- 2 eggs
- 1 small lemon, zested, juiced
- 1kilograms Jalna Pot Set Sweet & Creamy Greek Style Original Yoghurt
- 125grams mini speckled Easter eggs
- 125grams blueberries
- 125grams raspberries
Description
Jazz up your baking with these irresistible cupcakes made with Jalna's versatile Greek-style natural yoghurt.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (1/3-cup capacity) muffin tray pan with paper cases. Combine flour and sugar in a large bowl. Make a well at centre. Whisk butter, vanilla, eggs, lemon zest and juice in a jug. Add to flour mixture and mix until just combined.
Step 2 of 3
Stir in half of the yoghurt until combined. Spoon mixture evenly among prepared holes. Bake for 25 minutes or until a skewer inserted at centre comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack to cool completely.
Step 3 of 3
Spoon remaining yoghurt onto cooled cupcakes. Decorate with eggs. Serve with berries.
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